DAILY School MALALINTA NATIONAL HIGH SCHOOL Grade Level 12

LESSON Teacher ESTRINA C. BAILON-MIGUEL Learning BREAD AND PASTRY PRODUCTION NC II

LOG Area
Teaching Week 2/ August 30-September 1, 2022 Quarter 1
Week/Date
Time: 11:00-12:00 PM SESSION 1 SESSION 2 SESSION 3 SESSION 4
Holiday
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
The learners demonstrate an understanding of the core concepts and theories in bread and pastry production.
B. Performance Standards The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation.
The learners independently demonstrate core competencies in preparing and producing bakery products

C. Learning Competencies/ The learners…

Objectives 1.1. Select, measure, and weigh required ingredients according to recipe or production requirements.
D. Unpacking of a. Select, measure, and Select, measure, and weigh a. Select, measure, and
Competencies weigh required ingredients required ingredients weigh required
according to recipe or according to recipe or ingredients according to
production requirements. production requirements. recipe or production
requirements.
II. CONTENT Baking ingredients and their Baking ingredients and their
substitution substitution
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material Pages 9-16 9-16
3. Textbook Pages
4. Additional Materials from
Learning Resources
B. Other Learning Resources Most Essential Learning Competencies Most Essential Learning Competencies Most Essential Learning Competencies
in BPP & Internet in BPP & Internet in BPP & Internet
IV. PROCEDURES
A. Reviewing previous Review of the previous lesson Continuation
lesson or presenting
the new lesson
*ELICIT
B. Establishing a purpose for Activate Objectives for the day Activate Objectives for the day
the lesson Activation of LC
C. Presenting examples/
instances of the new lesson
Anthology of Examples/MQ
*ENGAGE
D. Discussing new concepts Discussion
and practicing new skill #1 Baking ingredients and their
Concept 1 Discussion and substitution
Practice/Activity 1
* EXPLORE
E. Discussing new concepts
and practicing new skill #2
(if needed)
F. Developing Mastery
(Leads to Formative Assessment 3) Self Check 1.1.2 Page 16
Analysis thru: Quiz, Q&A, IA/
Seatwork, GA, TPS/Worksheet
*EXPLAIN
G. Finding practical
applications of concepts &
skills in daily living
Connection to Daily Life
*ELABORATE
H. Making generalizations &
abstractions about the
lesson Abstraction/ Summary
I. Evaluating Learning Short Quiz Identifying the different baking Measure properly the baking
Assessment ingredients ingredients (performance task)
*EVALUATE
J. Additional activities for
application or remediation
Take Home/Advance Study
*EXTEND
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for reme-
diation who scored below 80%
C. Did the remedial lesson work?
No. of learners who caught up
with the lesson
D. No. of learners who continue
to require remediation
E. Which of my teaching
strategies worked well? Why did
these work?
F. What difficulties did I
encounter which my principal or
supervisor can help me solve?
G. What innovation or localized
materials did I use/discover w/c I
wish to share w/ other teachers?

Prepared by: Checked and Noted by:

ESTRINA C. BAILON-MIGUEL ANDREA E. DESCARGAR
SHS Teacher Head Teacher III/School Head